This vegetarian, freezer-friendly Mexican lasagna is delicious any way you slice it. It’s fantastic the first day, even better as leftovers, and freezes beautifully for quick, reliable meals.
Recipe testing is one of my favorite pastimes—right up there with spinning, zumba, sleeping, eating, and painting. Since my partner is often deployed, I usually cook smaller batches that leave plenty of leftovers. To avoid a week of cereal and PB&J, I freeze prepared meals so I can enjoy healthy, homemade dinners with minimal fuss.
Freezer-Friendly Mexican Lasagna
This lasagna is a tasty remix of a Mexican pizza lasagna. The bean filling makes about 3 cups, and you’ll only need roughly 2 cups for this dish—freeze the extra for tacos, nachos, or spoon it over roasted sweet potatoes. When reheating, brighten the plate with diced tomatoes, sliced jalapeños, chopped green onions, shredded lettuce, and a spoonful of Greek yogurt or sour cream. These toppings add freshness and color and really elevate the dish.
Freezer-Friendly Mexican Lasagna
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Ingredients
- 1.5 cups black beans (drained and rinsed)
- 1.5 cups cooked lentils (drained and rinsed)
- 15 oz canned refried beans
- ½ cup enchilada sauce (plus 1/4–1/2 cup for topping later)
- ¼ cup salsa verde
- 5–6 small corn tortillas
- 2–4 TBSP diced or sliced jalapeños (fresh or pickled)
- 2–4 oz grated cheese
SEASONING BLEND:
- 1/2–1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp onion powder
- ¼ tsp salt plus more to taste
- a pinch or two of red pepper flakes or cayenne for heat-seekers
TASTY TOPPINGS:
- shredded romaine or spring mix lettuce
- Greek yogurt or sour cream
- chopped green onions
- ripe tomatoes, diced
- fresh or pickled peppers
- guacamole
- salsa
- taco sauce or hot sauce
Instructions
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Preheat the oven to 350°F (175°C).
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In a pot or deep skillet over medium-low heat, combine the refried beans, black beans, and cooked lentils. Stir until warmed through.
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Add the seasoning blend and 1/2 cup enchilada sauce, then stir to combine.
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Taste and adjust the seasonings. A quick chip taste-test helps you decide whether it needs more heat or salt.
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Lightly coat a baking dish with a thin layer of sauce to prevent sticking. Take a tortilla and spread a thick layer of the bean mixture over it with a butter knife.
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Drizzle a little salsa verde and enchilada sauce over the beans, then place the tortilla in the baking dish. This is your first layer. If you like, add some grated cheese between layers.
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Repeat for two more layers, using up tortillas and filling. The layered format makes excellent freezeable portions and is a great way to use leftovers.
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On the final layer, drizzle extra enchilada sauce and taco sauce, sprinkle a generous layer of grated cheese, and add jalapeños if desired.
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Bake for 20–30 minutes until the cheese is melted and bubbly. Serve a slice or two right away and freeze the rest. You can also assemble the lasagna completely and freeze it unbaked; thaw and bake when ready.
Notes
Nutrition facts are estimated before adding toppings, using an online calculator. Adjust as needed based on your ingredients and portions.
Nutrition
Batch cooking and freezing portions is my go-to strategy. It keeps me from falling into convenience food habits and ensures I have wholesome meals ready throughout the week or month.
If you try this freezer-friendly Mexican lasagna, I’d love to hear about it. Leave a comment or tag your photos with @peasandcrayons on Instagram so I can celebrate your creation.